MUSKMELON KULFI
Components
1 medium muskmelon
4-5 cups complete fat milk
1/2 cup sugar
2 tablespoons almonds
2 tbsps cashew nuts
2 tbsps pistachios
A pinch of saffron
Method
1. Trim the top of the muskmelon and keep it aside. Dig the seeds from the centre of the muskmelon to make a cavity and dispose of the seeds.
2. Bring milk to a boil in a non-stick kadai. Lower the heat and continue to cook while stirring constantly till the milk lowers to half and thickens a little.
3. Dry roast the almonds, cashew nuts, and pistachios in a non-stick pan for 6-8 minutes on medium heat or till crisp. Take the pan off the heat and enable the nuts to cool slightly.
4. Coarsely chop the nuts.
5. Sugarcoat to the milk and blend well. Cook till the sugar melts.
6. Add saffron and the sliced nuts and mix till well combined. Continue to prepare till the mix thickens.
7. Take the pan off the heat and enable to cool slightly.
8. Put the ready mixture into the muskmelon cavity, place the leading part of the muskmelon on it and protect it with toothpicks. Place this in an upright position in a bowl and place it in the freeze for 6-8 hours or till set.
9. Bring the muskmelon kulfi out of the freezer, get rid of the leading together with the toothpicks. Thoroughly cut into wedges and organize on a serving plate.
10. Serve immediately.
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